6 med. chicken breasts
1/2 c. dry white wine
1 (10 1/2 oz.) can cream of mushroom soup
1 (3 oz.) can sliced mushrooms, drained
1 c. sour cream
6 servings hot cooked rice
Salt & pepper to taste

Place chicken breasts in 12"x7"x2" baking dish. Sprinkle with salt and pepper. Blend wine and mushroom soup; add mushrooms and pour over chicken. Bake at 350 degrees for 1 to 1 1/4 hours. Remove chicken to platter; sprinkle with paprika. Pour sauce into saucepan; blend in sour cream and heat gently until hot. Serve sauce over chicken and rice.